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STIR FRIED GARLIC BOK CHOY

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

9.524 g

Sodium (mg)

661.083 mg

Vitamin A (IU)

3645.936 IU

Saturated Fat (g)

1.035 g

Energy (kcal)

118.302 kcal

Fat (g)

7.174 g

Trans Fat (g)

0 g

Salt (g)

1.653 g

Calcium (mg)

90.061 mg

Monounsaturated Fat (g)

4.986 g

Cholesterol (mg)

0 mg

Iron (mg)

0.782 mg

Vitamin C (mg)

27.072 mg

Fibre (g)

1.281 g

Sugars (g)

3.444 g

Protein (g)

2.62 g

Potassium (mg)

238.292 mg

Total

38.097 g

2644.333 mg

14583.745 IU

4.142 g

473.207 kcal

28.694 g

0.001 g

6.61 g

360.245 mg

19.946 g

0 mg

3.13 mg

108.29 mg

5.124 g

13.777 g

10.48 g

953.167 mg

  • 4 tsp Knorr Hao Chi Seasoning
  • 200 g bok choy (cut into half)
  • 4 fresh shitake mushrooms (remove the stem and thinly slice)
  • 40 g carrot (cut to thin strips)
  • 3 garlic (peel and thinly slice
  • 3 sprigs Sring onion bulb (smashed)
  • 500 ml boiling water
  • 40 ml water
  • 3 tbsp corn starch
  • 2 tbsp cooking oil
  • 1 Add a pinch of sugar to a pot of water and boil it before blanching the bok choy in it for 30 seconds and drain off the water to set aside.
  • 2 Heat up a wok with 2 tbsp of cooking oil to lightly fry the sliced garlic and spring onion stems to golden brown.
  • 3 Add in the 40ml of water, cover the wok with a lid and wait for it to reach a boil.
  • 4 Add in the bok choy, carrot strips, fresh shitake mushrooms and bring to a boil before sprinkling the KNORR HAO CHI ALL-IN-ONE SEASONING over the vegetables.
  • 5 Lightly fry before adding the corn starch. When the sauce have thickened, get ready to serve.